Recipe - Chocolate-Pecan Banana Cream Pie

CRUST
1 One fourth cup Chocolatewafercookie
crumbs
4 tablespoon Unsalted butler; melted

FILLING
3 lg Egg yolks
Three fourths cup Sugar
3 tablespoon Cornstarch
One fourth teaspoon Salt
1 One half cup Milk
1 tablespoon Unsalted butter
1 teaspoon Pure vanilla extract
One half cup Heavy cream; plus additional
for garnish, (optional)
3 Ripe bananas
One half cup Finely chopped pecans

Preheat the oven to 375 degrees.

Crust: Combine cookie crumbs and melted butter in a small bowl. Press
mixture over the bottom and sides ola 9inch pie plate.

Bake crust in center of oven for 7 minutes. Cool completely on a rack.

Filling: Beat egg yolks in a heavy mediumsize saucepan. Mix in sugar,
cornstarch, and salt; stir in milk. Add butter and cook over medium heat,
stirring constantly for 5 to 7 minutes, until butter is melted and mixture
is bubbling and thick.

Remove pan from heat and stir in vanilla. Transfer custard to a glass bowl
and press a piece of plastic wrap to the surface. Chill for 2 hours.

Assembly: Whip heavy cream to stiff peaks and fold gently but thoroughly
into chilled custard. Peel and slice 2 bananas and arrange over bottom of
crust. Spoon filling over bananas. Cover with plastic wrap and refrigerate
for at least 6 hours.

Before serving, remove plastic wrap. Peel and slice remaining banana and
arrange slices around the perimeter. Sprinkle the center with the chopped
pecans and garnish with whipped cream.

Happily Busted w/ no CATS! barbra@theoffice.net 1998

Recipe by: Sheila Lukins U.S.A. Cookbook Bon Appetit

Posted to MCRecipe Digest by Barbrabarbra@pipeline.com on Mar 01, 1998